1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knotted
5 Kaffir lime leaves
1 stalk Lemon grass, bruised
1-2 pieces Asam Gelugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes
Spices (ground)
3 tablespoons Chopped galangal
1/2 tablespoon Chopped turmeric
1/2 tablespoon Chopped ginger
200 g Red chilies
4 Shallots

How to prepare:

  • Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon grass, asam gelugur, sliced chilies and ground spices until the milk thickens and becomes oily.
  • Reduce heat.
  • Add beef and cook until tender.
  • Stir occasionally until the spices dry and turn brown.

To serve:
Serve Beef Rendang with ketupat or hot rice.

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